Italian Vichyssoise

Name: Italian Vichyssoise
Prep time: 2 h 17 min
Cook time: 2 h 17 min
Total time: 2 h 17 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arugula; 0 teaspoons freshly ground black pepper, plus extra for seasoning; 2 cloves garlic, minced; 8 cherry or grape tomatoes, quartered; 0 teaspoons kosher salt; 1 teaspoons kosher salt, plus extra for seasoning; 710 milliliters low-sodium chicken broth; 118 milliliters mascarpone, at room temperature; 2 slices (1/2-inch thick) sourdough or multi-grain bread, cut into 1/2-inch cubes; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil; 680 grams (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces; 4 smalls large or shallots, thinly sliced

You can never have too many Mediterranean recipes, so give Italian Vichyssoise a try. This recipe makes 4 servings with 506 calories, 12g of protein, and 32g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have arugula, multi-grain bread, shallots, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 17 minutes.

Instructions

For the soup: In a large saucepan or Dutch oven, heat the oil over medium heat.

Ingredients you will need

Soup

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the shallots and season with a pinch of salt and pepper. Cook, stirring frequently, until tender, about 3 minutes.

Ingredients you will need

Salt And Pepper

Shallot

Add the garlic and cook until aromatic, about 30 seconds.

Ingredients you will need

Garlic

Add the potatoes, chicken broth, and arugula. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes. In batches, ladle the mixture into a blender or food processor and blend until smooth. Return the soup to the saucepan and whisk in the cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Chicken Broth

Potato

Arugula

Cheese

Pepper

Salt

Soup

Equipment you will use

Food Processor

Sauce Pan

Blender

Ladle

Whisk

Let the soup cool to room temperature, about 30 minutes. Refrigerate for at least 1 hour until ready to serve. Before serving, adjust the seasoning with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Seasoning